Heat Extra Melt® Cheese Sauce in pouch using desired method until fluid. Mix with chipotle purée in half steam table pan. Heat to 165°F.
To assemble flatbread, spread 2 ounces sauce mixture evenly over each flatbread.
Top with 2 ounces (1/3 cup) chorizo, 1/2 ounce red pepper, 1/2 ounce yellow pepper and about 1/4 ounce red onion; sprinkle evenly with 1 1/2 ounce Extra Melt® Shredded American Cheese.
Bake in 425°F oven 6 minutes or until crust is crisp and cheese is melted. Drizzle with additional Extra Melt® Cheese Sauce, if desired.